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Comportamiento de los microorganismos en quesos y quesitos crudos y pasteurizados con variaciones en temperatura y tiempo de análisis
(Universidad de Antioquia, Facultad Nacional de Salud PúblicaMedellín, Colombia, 2018)
Microbiological safety of Minas Frescal cheese (MFC) and tracking the contamination of Escherichia coli and Staphylococcus aureus in MFC processing
(Foodborne Pathogens and Disease, 2018)
Effect of pasteurization and lactic acid bacteria on physicochemical, microbiological and sensorial characteristics of costeño cheese
(Universidad Nacional de Colombia, 2016-07-01)
The effect of pasteurization and starter cultures on physicochemical, microbiological and sensorial characteristics of costeño cheese was determined. A completely randomized design was conducted, three treatments (T) and ...
Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses
(John Wiley & Sons Ltd, 2021-03)
BACKGROUND: The most common milk-clotting enzymes in the cheese industry are recombinant chymosins. Food naturalness is a factor underpinning consumers' food choice. For consumers who avoid food with ingredients from ...
Calidad microbiológica de la salmuera utilizada en el proceso de elaboración de quesos frescos artesanales en una quesera de Quimiag-Chimborazo.
(Escuela Superior Politécnica de Chimborazo, 2020-07-30)
The microbiological quality of the brine used in an artisan cheese factory in the rural parish of Quimiag of the province of Chimborazo, was analyzed, considering that salting process is a critical point during the artisan ...
Occurrence of non-O157 shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: Risk factor associated with food workers
(2017-01-01)
Mozzarella cheese is considered a safe food due to the high temperature treatment used in the traditional process of stretching into hot water; however, a post-process contamination during the cheese manufacture or during ...
Effect of cheese pH and temperature on serum phase characteristics of cream cheese during storage
(Inst Food TechnologistsChicagoEUA, 2006)
Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat’s milk cheeses
(John Wiley & Sons Ltd, 2013-08-30)
Background
Argentinean semi-hard goat's cheeses manufactured with and without the addition of autochthonous adjunct cultures of Lactobacillus plantarum ETC17, Lactobacillus rhamnosus ETC14 and Enterococcus faecium ETC3 ...
Effect of the incorporation of β-galactosidase in the GOS production during manufacture of soft cheese
(Elsevier Ltd, 2020-11)
Galactooligosaccharides (GOS) are non-digestible oligosaccharides with recognized prebiotic role. The present study aims to evaluate a β-galactosidase from K. lactis during soft cheese making and to analyse the impact on ...